Eat your way through the seasons with friends, family and Farm2Chefstable.
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As the seasons change, so do the ingredients. Let’s walk through the farmers market, check out what looks good and talk about how to prepare them with Farm2ChefsTable recipes.
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Cook along with me day to day as we prepare a Farm2ChefsTable meal using the best of the farmers market bounty!
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You did it! It’s the big day! All the tidbits of prep work you did throughout the week have finally paid off. All you have to do now is put some last-minute touches on your meal and plate it. Most importantly, now is the time to savor a meal with your friends and family and look like a true chef with Farm2ChefsTable recipes. Live, Laugh, Love and Eat!
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Malou Despoux believes there’s a time and a place for every wine, whether an easy-drinking Piquette, or a high-end Bordeaux. We sat in her cozy kitchen talking wine, gray cats (her Mimi and my Frida Calla), and future plans on a cold day in early December. It’s obvious the Hudson Valley is having a moment.…
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When it comes to preserving the seasonal bounty of the Hudson Valley, it is imperative to have a conversation about canning. Why is this important to know? Well, everything has a season and a shelf life. That includes fruits, veggies, meat and fish. Canning allows us to enjoy seasonal ingredients all year long, such as…
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Salumi, one of the great achievements of the Italian kitchen, is now available in the Hudson Valley at La Salumina in Hurleyville. Owners, Eleanor Friedman and Gianpiero Pepe, first crossed paths while working in Siena, Italy. Eleanor, a New York native, had an apprenticeship as a butcher and norcino (salumi producer) when she met Gianpiero,…
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London Broil is one of the most misunderstood pieces of meat. It gets a bad rap for being tough if it’s overcooked or sliced incorrectly. Luckily, I’ve been cooking and eating London Broil my whole life, so I have some tips to share with you. While interviewing James from Hover Farms, he mentioned that customers…
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As you walk through the farmers market in winter, you may find it’s slim pickings out there. The vegetables get hardier to brave the cold months. However, there are tasty recipes you can make using locally available ingredients. Cabbage, potatoes, apples, cured pork. Today’s recipe is simple, straightforward and will keep ya warm during the…
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When you think of warm and comfy dishes, you might think of New England chowder. This recipe is a play on New England clam chowder in entrée form. In a way, it’s also a play on fish and chips, but you’re swapping out the chips for a potato crust. This dish’s objective is to highlight…
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They say the grass is always greener on the other side. When I visited the Red Devon cattle at Hover Farms, this saying took on a very literal meaning. Located in the rolling pastural hills of Germantown, Hover Farms is a sixth-generation farm. Their farming practices have been passed down from generation to generation to…
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There’s a lot of lingo when it comes to cooking with liquid: poach, simmer, boil. They all mean different things. It’s all about temperature. Poaching is a gentle way of cooking tender cuts of meat or vegetables. The goal is to shoot for 160 to 180F degrees. I like to poach chicken breast, fish, eggs, fruits…
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Charred and crispy on the outside, tender and juicy on the inside. Octopus is not only easy to cook, but it is also great for feeding a crowd. If you don’t have eight people at your dinner table, no problem. Cooked octopus makes great leftovers. Plancha may seem like a fancy word, but all you…
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As many of you know, I’m a big advocate of farm-to-table food. There’s a million and one reasons to support your local farmers, producers and artisans. But this article is really about food inflation. Yes, inflation. The scariest word in the news right now. It’s a crisis! Prices at the grocery store have risen steadily…
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